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Bourbon Pecan Shortbread

Bourbon Pecan Shortbread

Cyndi

Cyndi

Southern comfort in the form of a cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
  2. In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
  3. Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
  4. Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.
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Reviews

MAGGIE MCGUIRE
29

MAGGIE MCGUIRE

2/9/2004

I toasted the pecans first. First time to try my new shortbread pan. These came out so beautifully. They have a wonderful flavor with a melt in your mouth texture. Don't be afraid of the bourbon. It lends a delicious, but subtle flavor. Thanks Cyndi.

MEGYEAH
13

MEGYEAH

9/15/2005

(Made it exactly as on the recipe, but used gluten-free flour.) Melted in our mouths, yummy! Brought it to work the next day and it barely lasted 5 minutes, haha. Husband couldn't stop dunking it in his coffee this morning and almost ate half. Oh, and I used 9" springform pan (the closest I had to 8" round) and the cook time of 35mins still rang true.

JJOYB53
10

JJOYB53

6/10/2012

We enjoyed these very much. We really couldn't actually taste the bourbon - it just leant the shortbread a different, subtle taste. In fact, my husband asked me to increase the bourbon just slightly so that there is just the hint of bourbon taste. I am thinking I will add another tsp, and just keep tinkering to get this to our liking (not that it isn't good as is - thus, the 5 stars!). Using different liquors would provide almost endless possibilities. Thanks -

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